For centuries, mulling spices have been used to flavor hot-spiced cider and mulled wine. Our custom-blended mulling spices feature cassia cinnamon bark, allspice, cloves and nutmeg for a rich, spicy, flavor that creates the most authentic of mulled beverages. This premium blend can be used to flavor red wine, apple cider, eggnog, hot buttered rum, teas or cranberry juice to create a warm, winter beverage that is festive and comforting.
Easy Uses:
- Any holiday beverage or cocktail
- Great for throwing into braised meat
- Pairs great with a deep cabernet!
Recipes:
- Citrus Mulled Sangria
- Mulled Brioche French Toast
- Mulled Honey
- Mulled Hot Chocolate
- Mulled Short Ribs
Citrus Mulled Sangria
Ingredients:
- 1 bottle dry red wine
- 1 large pear
- 1 large orange
- 3–5 rosemary or thyme sprigs
- 4-oz. campari
- 1 cup orange juice
- 5 tablespoons F+F Mulling Spice Blend
- Cheesecloth as needed
Directions:
- Thinly slice pear and orange and set aside, reserving some for garnish in each individual glass if desired.
- Warm orange juice on stovetop. Add sliced pear and oranges, rosemary, cinnamon stick, and cheesecloth bundle with Mulling Spice Blend. Let sit and slowly simmer for 20 minutes so the flavors meld.
- Once cooled add compari/orange liquor and red wine. Let liquid completely cool in the fridge before serving.
- Add reserved fruit and herbs for garnish and serving.
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Mulled Brioche French Toast
Prep time: 4 hours to overnight
Cook time: 25 minutes
Servings: 4–6 servings
Ingredients:
- 1 loaf brioche bread or a thick white bread
- 3 cups whole milk
- 3 tablespoons F+F Vermont Maple Syrup
- 3 large eggs
- Juice and zest of one medium-size orange
- 2 teaspoons cinnamon
- 1 teaspoon grated F+F Whole Nutmeg Spice
- 3 tablespoons F+F Mulling Spice Blend
- Cheesecloth as needed
Directions:
- Cut a 4–5 inch square of cheese cloth, double lined. Place F+F Mulling Spice Blend on top of cheesecloth, and fold and knot the mulling spices into the cheesecloth so it is fully encompassed inside.
- Bring milk to a low simmer. Once you see some bubbles, add the mulling cheese cloth spices and let cool for 20 minutes.
- Once cooled, remove mulling spices with a mesh sieve or spoon.
- Make sure your milk is cool to touch, and then mix in the eggs.
- Grate F+F Whole Nutmeg Spice into milk and egg mixture, add cinnamon, and zest and juice of one orange. Stir until combined.
- Place sliced brioche bread onto pan, and pour the milk and egg mixture over it, allowing it to be fully soaked and evaporate – 4 hours or overnight for best flavor.
- Bake at 325°F for 25 minutes. Finish on low broiler for 2 minutes.
- Top with butter, F+F Vermont Maple Syrup, and powdered sugar.
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Mulled Honey
Prep time: 5 minutes
Cook time: 10 minutes
Ingredients:
- 1/2 cup honey
- 1–3 tablespoons F+F Mulling Spice Blend
Directions:
- Bring honey to a low simmer, until you see bubbles form around the edges. Wrap 1–3 tablespoons of the F+F Mulling Spice Blend in cheesecloth, knotting the top so everything is fully enclosed. (The more mulling spices you use the stronger the flavor.)
- Remove honey from heat, add in the cheese cloth sachet and let it sit for 30–40 minutes.
- Pour on top of your favorite cheese, in some tea, over pizza, or scones and enjoy!
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Mulled Hot Chocolate
Prep time: 5 minutes
Cook time: 10 minutes
Servings: 4 servings
Ingredients:
- 4 cups whole milk
- 1/4 cup unsweetened cocoa powder (60% cocoa)
- 1/4 cup white sugar (could sub F+F Vermont Maple Syrup, agave, syrup)
- 3 tablespoons F+F Mulling Spice Blend
- Cheese cloth as needed
Directions:
- Bring 4 cups of milk to a low simmer on the stove top.
- Add in the white sugar and whisk until dissolved.
- Create a cheesecloth sachet by cutting a 5–6 inch square. Lay down on the counter and fill with the F+F Mulling Spice Blend. Knot and fold up all sides so that the spices are fully encompassed.
- Add mulling spices in a cheesecloth sachet to milk and let it sit for 20 minutes.
- Remove cheesecloth spices and rewarm milk slowly, whisking in cocoa powder.
- Once fully incorporated, you are ready to enjoy.
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Mulled Short Ribs
Prep time: 30 minutes
Cook time: 4–6 hours
Servings: 4–5 servings
Ingredients:
- 4–5 short ribs, 3-oz. each
- 6–8 cups chicken or beef stock
- 1/4 cup brown sugar
- 1 cup red wine
- 4 tablespoons tomato paste
- 5 carrots
- 4 pieces celery
- 3 tablespoons F+F Vermont Maple Syrup
- 1 large yellow onion
- 5 cloves garlic
- 3 thyme
- 3 stems rosemary (3 tablespoons)
- 4–5 tablespoons parsley
- 5 tablespoons F+F Mulling Spice Blend
- Cheese cloth as needed
Directions:
- Combine F+F Vermont Maple Syrup, tomato paste, olive oil, and chopped herbs in a bowl, whisk until it comes together and forms a paste.
- Season the short ribs with salt and pepper, and then rub the maple syrup/paste mixture onto the short ribs.
- Create a cheesecloth sachet by placing 5 tablespoons of the mulling spices into a 5–6 inch square of cheesecloth, tying the edges up to keep the spices enclosed.
- Peel carrots and chop up into larger pieces (3–4 large pieces, pending size and width of carrots); julienne the onion into larger chunks as well, and chop up the celery
- Sear seasoned meat in a Dutch oven, flip on both sides.
- Once done, remove from pan and set aside; your meat should not be fully cooked, just seared with nice color on either side.
- Add veggies to the same pot, deglazing the brown bits left by the meat. Add additional oil, butter, or a couple tablespoons of broth, to remove these if stuck.
- Once lightly sautéed, add in garlic and additional herbs.
- Add back the seared and rested short ribs, as well as any drippings that may of occurred while resting.
- Cover the short ribs with broth until all meat is just covered.
- Add all in all remaining chopped herbs.
- Add in F+F Mulling Spice Blend in the cheesecloth sachet; put lid on top and place in oven at 300°F for 4–6 hours. Cooking length will depend on size and fat ratio in short ribs. Add additional broth or liquid, if too much of the broth has evaporated and the ribs become too visible. Check for desired constancy with a fork; once it falls apart to touch, it is finished!